1/3 cup flour
4 tsp corn starch
3 tbsp milk
2 tsp matcha
4 eggs
7 tbsp sugar
pinch salt
3/4 cup heavy cream
1 tsp powdered sugar
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Prepare: Line a baking sheet 14.5” x 9.5” with parchment paper.
Warm up the milk.
SECOND:
Shift and separate: Shift matcha into the warm milk mix it well set aside.
Separate eggs into large bowls.
Preheat oven 350°F
THIRD:
Egg yolks: Add 3 Tbsp sugar into egg yolks and beat them with hand mixer until pale thick cream.
Add matcha milk and just combine it.
Shift flour and cornstarch into the egg mixture.
Mix with low speed.
FOURTH:
Egg whites: Add 1 Tbsp sugar and pinch of salt into egg whites and beat it with hand mixer.
Then add 2 more Tbsp sugar and keep beating until stiff peak.
With spatula gently fold egg white mixture (merengue) into matcha mixture.
FIFTH:
Bake it: Pour the batter into prepared baking sheet.
Bake it for 12-15 minutes.
Insert a skewer in the middle when it comes out clean it’s done. Take out of the oven. Remove cake with the parchment paper.
Cover cake with plastic wrap.
Let it cool down.
SIXTH:
Roll it: Put heavy cream into a medium bowl, add 1 Tbsp sugar and beat it with hand mixture until thick.
With a sharp knife make 5 cuts - not deep/barely scratch it - into the cake. It will be easier to roll the cake.
Spread cream over the whole cake.
Gently roll up the cake. While rolling peel off parchment paper.
Cover it with plastic wrap and let rest in the refrigerator for one hour or longer.
SERVE IT.
Teatime! Take out of the refrigerator and remove plastic wrap.
Shift powdered sugar over the cake.
Cut in 1.5 inch slices.
Serve it with your favorite tea.
